These last days have been perfect in our part of Germany! I love waking up to clear skies and crispy cold air. These are the days when you get on your bike in the morning and wear your scarf and hat for the first time. By noon you usually wonder why you’re wearing not only a scarf, but also your winter jacket, and you peel yourself out of layers and layers, just to soak up the sun, wishing your lunch break would never end. You can just feel how the weather changes and how your mood changes with it. I have put away my summer clothes and stored away the furniture from the terrace, and in the evening I feel like drinking mulled wine.
This week my husband, daughter and I went apple picking in our garden. We’re very fortunate because when we bought our house two years ago, we also bought three old apple trees that are only 6.5 ft tall, so picking is easy. We didn’t use any pesticides in the spring either, although we had all kinds of bugs and worms, so the apples really are not perfect. But hey! Who’s perfect anyway? They are completely organic, and that’s a good feeling. We turned our harvest into something SO easy and yummy, everyone can do it in a jiffy: Apple Crumble! Since I love these kind of quick and easy recipes, it’s exactly the right thing for me.
You can look at the video here!
The recipe is enough to make two of these little pans, and it’s best served warm with vanilla ice cream. Nothing says “autumn” like apples, sugar, butter and cinnamon. (Except maybe that mulled wine… cheers!)
Apple Crumble Recipe
10 little apples, peeled, cored and cut into chunks
2 tablespoons sugar
1/2 stick of butter
1/2 cup of brown sugar
1/4 cup of flour
1 teaspoon ground cinnamon
butter for the baking dish
Preheat the oven to 350 degrees Fahrenheit or 180 degrees Celcius. Butter a baking pan and fill it with the cut apples. Sprinkle them with sugar. For the topping combine butter, sugar, flour and cinnamon in a bowl. Mix with hands until there are crumbs. Sprinkle over the apples and bake for 45-50 minutes or until the top is brown. Serve warm, best with vanilla ice cream.